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The drink that made Amherst (in)famous

The Cocktail - (Not just for breakfast!)

Oh the sordid history of the cocktail! Originally a breakfast drink in the "hair 'o the dog" vein, this morning after cure(?) is now typically enjoyed in the evening AFTER you've sent all those emails, coordinated with coworkers, and published those analyses. For now though, lets go back in time to 1690 when Richard Stoughton released his "Stoughton's Great Cordial Elixir" - an infusion with 22 botanicals. With this concentrate, you could make "the Bitter drought" - good for "restoring a weaken'd stomach."

Now fast-forward, through the revolutionary war, to the most unlikely of places, Amherst, New Hampshire (I am not making this up) where the Farmer's Cabinet ran an article about a man-about-town having a tough morning-after. In this, he states that he "Drank a glass of cocktail - Great for the head", then later in the morning, "-drank another glass of cocktail."  There you have it. You can thank all those n'er do-wells of that cesspool of debauchery in Amherst, NH for what appears to be the first reference to the word "Cocktail".  This term originally meant a drink that has any type of spirits, sugar, water, and bitters. It has now come to mean any type of mixed alcoholic drink.

By the way, the Cocktail was later described as "...to be of great use to a democratic candidate: because, a person having swallowed a glass of it, is ready to swallow anything else."  - from Imbibe! by David Wondrich

Interested in more cocktail trivia... or how to improve your mixologist skills...or just hearing a cool talk? See below for our upcoming Cocktail Class!

Hobnob

hobnob - (v) mix socially, especially with those of higher social status

From A Taste For Absinthe, this drink pairs just the right amount of several dense flavors into a very well balanced drink.

1.5 oz. Djinn Gin
1/2 oz. Maraschino Liqueur (e.g. Luxardo)
1/2 oz. simple syrup
1/2 oz. grapefruit juice
1/2 oz. lime juice
1/4 oz. Absinthe

Chill a rocks glass and rinse it with the absinthe.  Shake the remaining ingredients over ice and strain into the glass. Garnish with a twist of grapefruit and/or lime peel.
 

Distillery News

Speaking of Cocktails, we're teaching a class on July 30 at Speaker's Corner with master mixologist Patrick Andrew. Patrick will educate us on arcane secrets of the intoxicologist profession (and how not to put our eye out with an ice shaker.) Meanwhile, Andy Harthcock (him again?) will regale you with fun facts on spiritous production and historical trivia. Grab your date for an entertaining evening, then maybe even stay for dinner under the care of Chef Todd Lytle.

Here's more class info. And here's a link to Signup.
 
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Drink responsibly...please.
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